Yield: 4 servings
Active Time: 1 1/2 hours
Total Time: 1 1/2 hours
Ease of Preparation: Intermediate

Ingredients

Crispy Hot Chicken:
  • Vegetable oil, for frying
  • 3 cups buttermilk
  • 2 large eggs
  • 2 tablespoons hot sauce
  • 1 teaspoon cayenne pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • Pink Himalayan salt
  • 1/2 cup all-purpose flour
  • One 8.5-ounce bag spicy cheese puffs, such as Flamin' Hot Cheetos
  • 10 chicken tenders (about 1 pound)

Cheddar-Chive Waffles:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • Pink Himalayan salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups whole milk
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 1/4 cups grated sharp Cheddar
  • 3 tablespoons sliced fresh chives
  • Nonstick cooking spray, for waffle iron

Roasted Red Pepper Syrup:
  • One 6-ounce jar roasted red bell peppers, drained
  • Two 16-ounce bottles light corn syrup
  • 2 tablespoons honey

Special equipment: a waffle iron

Directions

For the crispy hot chicken: Fill a large cast-iron skillet halfway with vegetable oil and heat to 350 degrees F. Fit a wire rack inside a rimmed baking sheet.

Whisk together the buttermilk, eggs, hot sauce, cayenne pepper, 1 tablespoon of the granulated garlic, 1 tablespoon of the granulated onion and a pinch of salt in a large bowl.

Whisk together the flour and the remaining 1 tablespoon each granulated garlic and onion in a second bowl.

Add the cheese puffs to a food processor and process to a fine powder. Add to a third bowl.

Dredge each of the chicken tenders through the flour mixture, shaking off any excess. Then dip the chicken into the buttermilk mixture, letting the excess drip off, then roll the chicken through the cheese-puff powder, making sure it is fully covered. Working in batches, add the chicken to the hot oil and fry until crisp, turning halfway through, 4 to 5 minutes. Using tongs, remove the chicken to the prepared baking sheet and let drain.

For the cheddar-chive waffles: Preheat a waffle iron according to the manufacturer's instructions.

Whisk together the flour, brown sugar, granulated garlic, granulated onion, pinch of salt, baking powder and baking soda in a large bowl.

Whisk together the milk, canola oil and eggs in a separate bowl. Add the wet ingredients to the dry ingredients and stir until evenly combined. Fold the Cheddar and chives into the batter.

Spray the waffle iron with cooking spray. Add 1/4 to 1/2 cup of the batter (depending on the size of your waffle maker) and cook according to the manufacturer's instructions until golden brown. Repeat with the remaining batter to make a total of 5 waffles, spraying the iron each time.

For the roasted red pepper syrup: Add the roasted peppers, corn syrup and honey to a blender and blend until smooth. (The syrup will keep for up to 3 weeks in an airtight container in the refrigerator; serve at a warm temperature.)

To serve, top each waffle with 2 chicken tenders and drizzle with some red pepper syrup.

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